Flashdrive USB1 vs 2.

In alt.comp.os.windows-10, on Wed, 27 Nov 2019 16:07:31 +0100, "Carlos
E.R." wrote:

On 27/11/2019 15.46, micky wrote:
In alt.comp.os.windows-10, on Wed, 27 Nov 2019 13:16:40 +0000, Andy
Burns wrote:

knuttle wrote:

USB devices still have a function in this world.

I didn't say otherwise, but storage slower than USB2, not so much, and
preferably USB3 really.

Your first post makes me happy and starts to jog my memeory.

I vaguely remember not buying USB3 flashdrives because I thought 2 had
been fast enough.

But a couple days ago it took 10 hours to copy 10 or 12 gigs from the
flashdrive.

That's 277 KByte/second, or 0.28 Mbyte/S.

According to https://en.wikipedia.org/wiki/USB#USB_2.0 the max speed
for USB2 is 60MB/S

So you see that "flashdrive" (probably a stick) writes much slower than
the speed USB-2 can provide. USB-3 will be no benefit in that case.


Maybe there's a big difference between copying TO the USB2 flashdrive
and FROM it.

On USB sticks, certainly. ON SSD, not that much.


So just ignore in USB sticks if they say 2 or 3. Instead, find their
sustained write speed. If it is good, they will say it; if it is bad,
they will keep silent and perhaps say "USB3".

Although if you are going to write it once, it does not matter much.

It was in three pieces of about 4 hours each. After the first, while I
was on the computer, I did the second and third either over night or
when I went out for the day.

I'm going to make some speed tests, uploading from memory stick
(flashdrive) to the PC and down again and see what I get with a Sandsisk
usb2.

Should I give my results here or start a new thread if I do this 2, 4
weeks from now?

In alt.comp.os.windows-10, on Thu, 28 Nov 2019 08:25:30 -0700, Ken Blake
wrote:

On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

And what about extra virgin olive oil? Once one is virgin, can one be
extra?

In alt.comp.os.windows-10, on Thu, 28 Nov 2019 20:22:36 +0100, "Carlos
E.R." wrote:

On 28/11/2019 16.25, Ken Blake wrote:
On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

There is a standard:

http://www.fao.org/input/download/standards/243/CXS_066s.pdf

:-P

(but the link doesn't work, temporarily)

It's working now, but I'd lost interest.


I found here a list of names, and if you read Spanish, the names are
very inventive - really inventive, not superlatives and modifiers:

https://es.wikipedia.org/wiki/Aceituna#Espa%C3%B1a

I looked at this first, and my Spanish is pretty good, and I understood
most of the descriptions, but the names were the very words I'd never
learned.

micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 08:25:30 -0700, Ken Blake
wrote:

On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.
It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?


It's like cans of olives, where the smallest size is called "large."

And what about extra virgin olive oil? Once one is virgin, can one be
extra?


This will be a lot like discussing brick-laying, with
an Italian brick-layer :-) You're supposed to get emotional
about this stuff (apparently).

https://en.wikipedia.org/wiki/Olive_oil_extraction

"Oxidation begins immediately upon harvesting. In the period between
harvest and grinding, the fruits' enzymes are very active and
increasingly degrade the endogenous oil, and therefore oil obtained
after a longer wait is of lower quality, presenting higher acidity ===
(free fatty acids percentage)."

https://en.wikipedia.org/wiki/Olive_...d_adulteration

"the US Department of Agriculture does not legally recognize
its classifications (such as extra-virgin olive oil)"

"While less than 10% of world olive oil production meets the
criteria for labeling as extra-virgin, it has been estimated
that up to 50% of retail oil is labeled "extra-virgin".
"

"One fraud ring is accused of coloring low-grade soy oil and
canola oil with industrial chlorophyll, and flavoring it with
beta-carotene."

https://en.wikipedia.org/wiki/Extra_Virginity

"introducing the sixteen defects officially identified by the
International Olive Council as preventing an oil from being
labeled as "extra virgin".
"

Once you read the article on how they make the oil, it's
easier to decode what these ratings could possibly mean.

https://en.wikipedia.org/wiki/Intern..._Olive_Council

"Virgin olive oils fit for consumption as they are, include:

Extra virgin olive oil: virgin olive oil which has a free acidity
(expressed in oleic acid equivalents), of
not more than 0.8 grams per 100 grams...

Virgin olive oil: virgin olive oil which has a free acidity of not
more than 2 grams per 100 grams...

Ordinary virgin olive oil: virgin olive oil which has a free acidity
of not more than 3.3 grams per 100 grams...
"

It's a good thing bottled orange juice isn't
classified that way. (You should see what they throw
into the hopper!) This is why it's important to have
a few people whine and moan about this stuff.
Nobody cares about orange juice.

Paul

micky wrote:


Should I give my results here or start a new thread if I do this 2, 4
weeks from now?

A new thread might make it easier to read.

Paul

In alt.comp.os.windows-10, on Fri, 29 Nov 2019 23:40:57 -0500, Paul
wrote:

https://en.wikipedia.org/wiki/Olive_...d_adulteration

"the US Department of Agriculture does not legally recognize

Not legally.

its classifications (such as extra-virgin olive oil)"

"While less than 10% of world olive oil production meets the
criteria for labeling as extra-virgin, it has been estimated
that up to 50% of retail oil is labeled "extra-virgin".
"

but it does note when it's labeled but wrong.

"One fraud ring is accused of coloring low-grade soy oil and
canola oil with industrial chlorophyll, and flavoring it with
beta-carotene."

That's disgusting.

On 30/11/2019 03.26, micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 20:22:36 +0100, "Carlos
E.R." wrote:

On 28/11/2019 16.25, Ken Blake wrote:
On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

There is a standard:

http://www.fao.org/input/download/standards/243/CXS_066s.pdf

:-P

(but the link doesn't work, temporarily)

It's working now, but I'd lost interest.

Ah, it is. A lot of legalese, not an interesting read.
Seems they classify the sizes by the number of olives fitting in a Kilogram.



I found here a list of names, and if you read Spanish, the names are
very inventive - really inventive, not superlatives and modifiers:

https://es.wikipedia.org/wiki/Aceituna#Espa%C3%B1a

I looked at this first, and my Spanish is pretty good, and I understood
most of the descriptions, but the names were the very words I'd never
learned.

Oh, the names looks rare to me, and I'm Spanish :-D

The only one I know is "gordal", a type of Sevilla olives that are quite
big. I have not seen bigger. "Gordal" is similar word to "gordo", fat
person.


--
Cheers, Carlos.

On 11/29/2019 7:26 PM, micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 20:22:36 +0100, "Carlos
E.R." wrote:

On 28/11/2019 16.25, Ken Blake wrote:
On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

There is a standard:

http://www.fao.org/input/download/standards/243/CXS_066s.pdf



I can't read Spanish, but it doesn't matter. The olive nomenclature is
absurd, whether there's a standard or not.


--
Ken

On 30/11/2019 03.23, micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 08:25:30 -0700, Ken Blake
wrote:

On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

And what about extra virgin olive oil? Once one is virgin, can one be
extra?

That one happens to be an official classification here, there is an spec
somewhere :-P

Going offtopig warning!

https://es.wikipedia.org/wiki/Aceite_de_oliva#Clasificaci%C3%B3n_de_los_aceites_ de_oliva

Extra virgin olive oil
This type of oil is of the highest quality, obtained directly from
olives in good condition only by mechanical procedures, with a flawless
taste and smell and free from defects, not being able to exceed its
degree of acidity of 0.8°, expressed as a percentage of free oleic
acid.27 The median defects must be equal to 0 and the median fruitiness
greater than 0.

Virgin olive oil
This oil follows the same quality parameters as the extra olive oil,
as far as the production methods are concerned. The difference is that
it cannot exceed 2° acidity. The median of defects must be less than 3.5
and the median of fruitiness greater than 0. In other words, the defects
must be practically imperceptible to the consumer.

(translation done by https://www.deepl.com/)

The next lower quality (missing the word "virgin") can be obtained using
heat or chemical refining.


or:

https://en.wikipedia.org/wiki/Olive_oil#Label_wording


The USA uses a different classification, based only on the acidity,
defects, smell and taste (U.S. Grade A or U.S. Fancy, Grade B or Choice,
Grade C or Standard, Grade D or Substandard). Thus an Extra Virgin oil
made in the USA may not be the same quality as an Extra Virgin from
Europe (I did not know that).


You can save all that on a USB stick and stay on topic :-P

--
Cheers, Carlos.

On 11/29/2019 9:40 PM, Paul wrote:
micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 08:25:30 -0700, Ken Blake
wrote:

On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.
It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?


It's like cans of olives, where the smallest size is called "large."

And what about extra virgin olive oil? Once one is virgin, can one be
extra?


This will be a lot like discussing brick-laying, with
an Italian brick-layer :-) You're supposed to get emotional
about this stuff (apparently).

https://en.wikipedia.org/wiki/Olive_oil_extraction

"Oxidation begins immediately upon harvesting. In the period between
harvest and grinding, the fruits' enzymes are very active and
increasingly degrade the endogenous oil, and therefore oil obtained
after a longer wait is of lower quality, presenting higher acidity ===
(free fatty acids percentage)."

https://en.wikipedia.org/wiki/Olive_...d_adulteration

"the US Department of Agriculture does not legally recognize
its classifications (such as extra-virgin olive oil)"

"While less than 10% of world olive oil production meets the
criteria for labeling as extra-virgin, it has been estimated
that up to 50% of retail oil is labeled "extra-virgin".
"

"One fraud ring is accused of coloring low-grade soy oil and
canola oil with industrial chlorophyll, and flavoring it with
beta-carotene."

https://en.wikipedia.org/wiki/Extra_Virginity

"introducing the sixteen defects officially identified by the
International Olive Council as preventing an oil from being
labeled as "extra virgin".
"

Once you read the article on how they make the oil, it's
easier to decode what these ratings could possibly mean.

https://en.wikipedia.org/wiki/Intern..._Olive_Council

"Virgin olive oils fit for consumption as they are, include:

Extra virgin olive oil: virgin olive oil which has a free acidity
(expressed in oleic acid equivalents), of
not more than 0.8 grams per 100 grams...

Virgin olive oil: virgin olive oil which has a free acidity of not
more than 2 grams per 100 grams...

Ordinary virgin olive oil: virgin olive oil which has a free acidity
of not more than 3.3 grams per 100 grams...



There is also supposedly a lot of olive oil labelled as from Italy when
it's not.


--
Ken

In alt.comp.os.windows-10, on Sat, 30 Nov 2019 15:58:19 +0100, "Carlos
E.R." wrote:


I found here a list of names, and if you read Spanish, the names are
very inventive - really inventive, not superlatives and modifiers:

https://es.wikipedia.org/wiki/Aceituna#Espa%C3%B1a

I looked at this first, and my Spanish is pretty good, and I understood
most of the descriptions, but the names were the very words I'd never
learned.

Oh, the names looks rare to me, and I'm Spanish :-D

The only one I know is "gordal", a type of Sevilla olives that are quite
big. I have not seen bigger. "Gordal" is similar word to "gordo", fat
person.

I don't know the olives, but I knew the word. I have a cousin Gordon,
and I learned the word in Guatemala. Plus maybe it was used in some
cowboy movies. Cowboy movies don't always involve cowboys, in my
experience. Mostly it's a synonym for Western.

--
Cheers, Carlos.

On 30/11/2019 16.20, Ken Blake wrote:
On 11/29/2019 7:26 PM, micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 20:22:36 +0100, "Carlos
E.R." wrote:

On 28/11/2019 16.25, Ken Blake wrote:
On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul
wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.

It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?



It's like cans of olives, where the smallest size is called "large."

There is a standard:

http://www.fao.org/input/download/standards/243/CXS_066s.pdf



I can't read Spanish, but it doesn't matter. The olive nomenclature is
absurd, whether there's a standard or not.

That's because those names you read are not following the standard :-p


--
Cheers, Carlos.

On 30/11/2019 05.40, Paul wrote:
micky wrote:
In alt.comp.os.windows-10, on Thu, 28 Nov 2019 08:25:30 -0700, Ken Blake
wrote:

On 11/27/2019 4:22 PM, Char Jackson wrote:
On Wed, 27 Nov 2019 12:15:22 -0500, Paul wrote:

On Sandisk, you have Extreme Pro, Extreme, Ultra, and there's a big
difference between them as to what you're getting.
It seems like they're racing to see who can exhaust the superlatives.
Ultra, Extreme, Extreme Pro. What's next? Super Duper?


It's like cans of olives, where the smallest size is called "large."

And what about extra virgin olive oil?Â* Once one is virgin, can one be
extra?

This will be a lot like discussing brick-laying, with
an Italian brick-layer :-) You're supposed to get emotional
about this stuff (apparently).


:-)

It is really simple: "virgin" means that it was extracted only by
pressing the olives without applying heat. That's all. It is extra if is
also free of a number of defects. Then they also applied a rule about
acidity.

In Spain the regulation is strict. If you sell Virgin Extra and it is
not you can end in jail.


If you have a classification method based only on acidity, you can get
low acidity oil made by chemical refining.



https://en.wikipedia.org/wiki/Olive_oil_extraction

Â*Â* "Oxidation begins immediately upon harvesting. In the period between
Â*Â*Â* harvest and grinding, the fruits' enzymes are very active and
Â*Â*Â* increasingly degrade the endogenous oil, and therefore oil obtained
Â*Â*Â* after a longer wait is of lower quality, presenting higher acidity ===
Â*Â*Â* (free fatty acids percentage)."

https://en.wikipedia.org/wiki/Olive_...d_adulteration

Â*Â* "the US Department of Agriculture does not legally recognize
Â*Â*Â* its classifications (such as extra-virgin olive oil)"

Right.

Â*Â* "While less than 10% of world olive oil production meets the
Â*Â*Â* criteria for labeling as extra-virgin, it has been estimated
Â*Â*Â* that up to 50% of retail oil is labeled "extra-virgin".
Â*Â* "

Â*Â* "One fraud ring is accused of coloring low-grade soy oil and
Â*Â*Â* canola oil with industrial chlorophyll, and flavoring it with
Â*Â*Â* beta-carotene."

Ugh.


https://en.wikipedia.org/wiki/Extra_Virginity

Â*Â* "introducing the sixteen defects officially identified by the
Â*Â*Â* International Olive Council as preventing an oil from being
Â*Â*Â* labeled as "extra virgin".
Â*Â* "

Once you read the article on how they make the oil, it's
easier to decode what these ratings could possibly mean.

https://en.wikipedia.org/wiki/Intern..._Olive_Council

Â*Â* "Virgin olive oils fit for consumption as they are, include:

Â*Â*Â* Extra virgin olive oil: virgin olive oil which has a free acidity
Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â* (expressed in oleic acid equivalents), of
Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â* not more than 0.8 grams per 100 grams...

Â*Â*Â* Virgin olive oil: virgin olive oil which has a free acidity of not
Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* more than 2 grams per 100 grams...

Â*Â*Â* Ordinary virgin olive oil: virgin olive oil which has a free acidity
Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â* of not more than 3.3 grams per 100 grams...
Â*Â* "

It's a good thing bottled orange juice isn't
classified that way. (You should see what they throw
into the hopper!) This is why it's important to have
a few people whine and moan about this stuff.
Nobody cares about orange juice.

Mmmm.

--
Cheers, Carlos.

On 30/11/2019 16.28, Ken Blake wrote:
On 11/29/2019 9:40 PM, Paul wrote:



There is also supposedly a lot of olive oil labelled as from Italy when
it's not.

Certainly. It can be bought in bulk from Spain or Greece, then bottled
in Italy. Mind: Spanish olive oil is very good. I assume the same about
Greek oil.

Also, the Italians bought a big oil company in Spain more than a decade
ago (I forgot the name), so that we simply lost the capability of
selling Spanish oil for a time.

Italians have an advantage of having a large immigrant community in USA
and Canada, with many Italians shops which sell their produce. Spanish
and Greeks don't have this "network". On the other hand, in my visits I
noticed that the shop I knew sold Spanish produce clearly labelled as
Spanish, and other countries as well.

--
Cheers, Carlos.

On 12/1/2019 5:14 AM, Carlos E.R. wrote:
On 30/11/2019 16.28, Ken Blake wrote:
On 11/29/2019 9:40 PM, Paul wrote:



There is also supposedly a lot of olive oil labelled as from Italy when
it's not.

Certainly. It can be bought in bulk from Spain or Greece, then bottled
in Italy. Mind: Spanish olive oil is very good.


Yes, some of it is very good. But not all.


I assume the same about
Greek oil.


Yes, some of it is very good. But not all.


The same is true about Italian olive oil. Some of it is very good. But
not all.


There is also a lot of very good olive oil from California. Again, some
of it is very good. But not all.


--
Ken